Serves 6
Ingredients
• 470 g (1 lb) swai filet (or any other white fish)
• 3 tablespoons garlic (chopped)
• 6 slices fresh ginger (smashed)
• 1/2 cup + 3 tablespoons rice wine
• 1 cup celery (chopped)
• 1 1/2 teaspoons olive oil
• 1/2 cup scallions (chopped)
• 1/2 teaspoon black pepper
• 1/2 cup fresh basil leaves (chopped)
• 3 tablespoons fresh lemon juice
• 3 cups low sodium chicken broth
• 1 tablespoon low sodium Thai fish sauce
• 3 cups water
Preparation
1. Wash fish and dry with paper towels. Cut into 2.5 cm pieces.
2. Place fish into a bowl, and add 3 tablespoons of rice wine along with ginger and celery.
3. Heat the oil in a large pot over high heat for half a minute.
4. Add scallions and garlic; stir fry until garlic is lightly toasted.
5. Add 1/2 cup rice wine , chicken broth, and water to the pot. Bring pot to a boil.
6. Reduce heat to medium, and add in the celery from step 2. Cook for about 10 minutes.
7. Discard the ginger from the fish, and add the fish and the rest of the mixture to the pot. Cover and cook for 4 to 5 minutes.
8. Add the fish sauce, lemon juice, fresh basil, and black pepper to the soup.